Creamy Chicken Skillet
Thyme-Butter Mashed Cauliflower
Ingredients
- 2 (5-oz) boneless, skinless chicken breasts, halved crosswise
- ¼ tsp salt
- 1 Tbsp olive oil
- 1½ Tbsp butter, divided
- ½ (8-oz) pkg sliced mushrooms
- 1 small bell pepper, sliced crosswise
- 1½ Tbsp chopped fresh parsley
- ¾ cup heavy cream
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Sprinkle chicken with salt. Cook in hot oil and 1 Tbsp butter in a large skillet over medium-high heat 3 to 4 minutes per side or until done; remove from skillet.
- Cook ½ Tbsp butter, mushrooms, and bell peppers over medium heat 5 minutes or until vegetables are tender. Stir in parsley.
- Add cream; bring to a boil, reduce heat to low, and simmer 10 minutes or until slightly thickened. Stir in cheese; add salt and pepper, if desired. Return chicken to skillet, and cover with sauce to coat.
Side Dish Ingredients
- 1 Tbsp olive oil
- ¼ tsp salt
- ⅛ tsp pepper
- ½ Tbsp chopped fresh thyme
- 1 small clove garlic, minced
- ½ Tbsp butter
- ½ (20-oz) pkg frozen mashed cauliflower
Side Dish Instructions
- Combine oil, salt, pepper, thyme, garlic, and butter in a small microwave-safe bowl. Microwave 20 to 30 seconds or until butter is melted and thyme is fragrant.
- Cook cauliflower according to package directions. Stir in thyme butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
436
|
98
|
534
|
| Fat (g) | 35 | 9 | 44 |
| Sat. Fat (g) | 19 | 3 | 22 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 4 | 5 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 449 | 579 | 1028 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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